Changes in Lipid Metabolites and Enzyme Activities of Wheat Flour during Maturation.

The maturation of wheat flour is a transformative process that elevates its processing and culinary attributes to their peak performance levels. Despite extensive research on starch and gluten protein modifications, the impact of lipid changes has been largely unexplored. This study addresses this gap by examining the maturation of freshly milled wheat flour at 15 °C, 25 °C, and 40 °C over 60 days, focusing on enzymatic activities-lipase, lipoxidase, and catalase-and lipid metabolites, including free fatty acids, conjugated trienes, p-anisidine value, and total oxidation value. The results of this study showed that free fatty acids continued to increase at all temperatures, with the most significant increase of 50% at 15 °C. The p-anisidine value followed a pattern of initial increase followed by a decline, while conjugated trienes were markedly higher at 40 °C, suggesting temperature's significant influence on lipid peroxidation. Notably, total oxidation values became erratic post 30 days, indicating a shift in oxidative dynamics. This study underscores the correlation between lipid metabolites and enzymatic activities, revealing the enzymes' pivotal role in lipid oxidation. The interplay of temperature and time offers valuable insights for optimizing wheat flour maturation, ensuring superior quality for various applications.

Change in volatile profiles of wheat flour during maturation.

The volatile profiles of wheat flour during maturation were examined through headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) combined with electronic nose (E-nose) and electronic tongue (E-tongue) analyses. The wheat flour underwent maturation under three distinct conditions for predetermined durations. While GC/MS coupled with E-tongue exhibited discernment capability among wheat flour samples subjected to varying maturation conditions, E-nose analysis solely relying on principal component analysis failed to achieve discrimination. 83 volatile compounds were identified in wheat flour, with the highest abundance observed in samples matured for 50 d at 25 °C. Notably, trans-2-Nonenal, decanal, and nonanal were the main contributors to the characteristic flavor profile of wheat flour. Integration of HS-SPME-GC/MS with E-tongue indicated superior flavor development and practical viability in wheat flour matured for 50 d at 25 °C. This study furnishes a theoretical groundwork for enhancing the flavor profiles of wheat flour and its derivative products.

Physicochemical properties of ultrasound-pretreated pea starch and its inclusion complexes with lauric acid.

Ultrasound is a promising green technology for modifying starch. The influence of ultrasound pretreatment (UPT) at diverse temperatures on the morphology and molecular structure of pea starch and its ability to form inclusion complexes with lipids were investigated. After UPT at each temperature, the starch granules retained an unchanged crystalline structure but exhibited notable changes in short-range molecular order and molecular structure. In comparison with the samples treated at 0 and 20 °C, pea starch subjected to UPT at 40 °C had a significantly (P ≤ 0.05) higher complexing index with lauric acid (LA) and the starch-LA inclusion complex exhibited a higher enthalpy change, relative crystallinity, and resistant starch content. These differences were attributed to the higher temperature causing changes in the disruption points of starch chains and an enlargement in the molecular weight of linear chains. These results may promote the utilization of ultrasound for effective starch modification.

The alterations in granule, shell, blocklets, and molecular structure of pea starch induced by ultrasound.

Understanding the alterations to starch multi-scale structure induced by ultrasound treatment can help in determining the effective application of ultrasound in functional-starch preparation. This study aimed to comprehensively characterize and understand the morphological, shell, lamellae, and molecular structures of pea starch granules treated by ultrasound under different temperatures. Scanning electron microscopy and X-ray diffraction analyses showed that UT (ultrasound treatment) did not change C-type of crystalline, but caused a pitted surface and endowed a looser structure and higher enzyme susceptibility as the temperature increased above 35 °C for pea starch granules. Fourier transform infrared spectroscopy and small-angle X-ray scattering analyses revealed that UT reduced the short-range ordering and increased the thickness of semi-crystalline and amorphous lamellae by inducing starch chain depolymerization, which was manifested by molecule weight and chain length distribution analysis. The sample ultrasound-treated at 45 °C had the higher proportion of B2 chains compared with the other ultrasound-treated samples because the higher ultrasonic temperature altered the disruption sites of starch chains.

Hospital costs and length of hospital stay for hepatectomy in patients with hepatocellular carcinoma:results of a prospective case series.

BACKGROUND/AIMS: Hepatocellular carcinoma (HCC) has become an important health concern. However, data on its economic burden are limited. This study was undertaken to estimate the hospital costs and length of hospital stay (LOHS) for hepatectomy in patients with HCC, and identify the contributing factors to them. METHODOLOGY: A prospective case series observation was performed from January 2009 to December 2009 at two general hospitals in China. The information, such as demographic and clinical data, of HCC patients undergoing hepatectomy was recorded. Hospital costs and LOHS were analyzed to estimate the distribution of healthcare utilization. The multiple linear regression analysis was utilized to determine the impact of different demographic and clinical factors on costs and LOHS. RESULTS: A total of 220 patients were enrolled. The median hospital costs were $3453.7. The median LOHS was 13 days. The major fraction of the total costs was medication costs, accounting for 40.2%. LOHS was the key determinant of hospital costs. Blood transfusion, postoperative complication and Child-Pugh score were also independent but less contributory determinants. Additionally, predictors for prolonged LOHS included postoperative complication and surgical procedure. CONCLUSIONS: Hospital costs and LOHS for hepatectomy have their particular contributing factors. The results may be useful in resource allocation and cost-effectiveness analysis of intervention for HCC treatment.

Redox Buffering Effects in Potentiometric Detection of DNA Using Thiol-Modified Gold Electrodes.

Label-free potentiometric detection of DNA molecules using a field-effect transistor (FET) with a gold gate offers an electrical sensing platform for rapid, straightforward, and inexpensive analyses of nucleic acid samples. To induce DNA hybridization on the FET sensor surface to enable potentiometric detection, probe DNA that is complementary to the target DNA has to be immobilized on the FET gate surface. A common method for probe DNA functionalization is based on thiol-gold chemistry, immobilizing thiol-modified probe DNA on a gold gate with thiol-gold bonds. A self-assembled monolayer (SAM), based on the same thiol-gold chemistry, is also needed to passivate the rest of the gold gate surface to prevent non-specific adsorption and to enable favorable steric configuration of the probe DNA. Herein, the applicability of such FET-based potentiometric DNA sensing was carefully investigated, using a silicon nanoribbon FET with a gold-sensing gate modified with thiol-gold chemistry. We discover that the potential of the gold-sensing electrode is determined by the mixed potential of the gold-thiol and gold-oxygen redox interactions. This mixed potential gives rise to a redox buffer effect which buffers the change in the surface charge induced by the DNA hybridization, thus suppressing the potentiometric signal. Analogous redox buffer effects may also be present for other types of potentiometric detections of biomarkers based on thiol-gold chemistry.

The assisting effects of ultrasound on the multiscale characteristics of heat-moisture treated starch from Agriophyllum squarrosum seeds.

Present study was aimed to characterize the effects of heat-moisture treatments supported by ultrasound on structural, physicochemical and digestive properties of the starch from Agriophyllum squarrosum seeds. The starch sample was subjected to heat-moisture (120°C, 25% moisture) for different durations with assisting by pre- or post-treatment of ultrasound (20 Hz, 300 W, 20 min). A. squarrosum starch exhibited the original A-type of crystalline structure after all treatments. All modified starches had lower amylose content, amylopectin molecular weight, swelling power and solubility, and higher resistant starch content than the native starch. Heat-moisture treatments and dual modifications of heat-moisture and ultrasound increased the gelatinization temperature of starch granules and significantly (p ≤ 0.05) reduced the viscosity of starch paste. Pretreatment of ultrasound enhanced the effects of heat-moisture on the viscosity properties while post-treatment of ultrasound weakened which on the gelatinization temperature, by regulating the changes of double helix structure and short-range ordered structure in starch granules tested by Fourier-transform infrared spectrometer. Scanning electron microscopy unveiled that A. squarrosum starch pretreated by ultrasound became more susceptible to heat moisture in morphology. This work was very important for the deep excavation of the characteristics of A. squarrosum starch and the effective application of ultrasound in starch modifications.

Modification in physicochemical, structural and digestive properties of pea starch during heat-moisture process assisted by pre- and post-treatment of ultrasound.

Ultrasound is increasingly used for physicochemical modification of food systems as a green technology. Effects of heat-moisture treatment (HMT) assisted by pre- and post-treatment of ultrasound on physicochemical, structural and digestive properties of pea starch was investigated. Pea starch maintained the original morphology and C-type of crystalline after ultrasound treatment (UT), but 4 h or more of HMT and HMT assisted by UT changed the crystalline from C-type to A-type. All treatments decreased the crystallinity, molecular weight, swelling power and solubility at 70-90 °C, and elevated the content of resistant starch. Moreover, HMT assisted by pretreatment of UT was found to increase the viscosity and high-temperature stability of starch paste compared with others by the orderly combined effect of UT-induced depolymerization and HMT-induced depolymerization and rearrangement of starch chains. These results may promote the appropriate use of ultrasound in food industries and the production of starch materials for potential applications.

Molecular characteristics and physicochemical properties of very small granule starch isolated from Agriophyllum squarrosum seeds.

Novel starch resources isolated from accessible botanical origins are of special interest to food scientists in the context of food security. In this study, Agriophyllum squarrosum starches (AS-1, AS-2, and AS-3) were isolated from three ecotypes of A. squarrosum seeds and compared with quinoa starch (QS). The mean particle diameter of AS granules ranged from 1.12 to 1.15 µm, and AS amylopectin had a significantly higher Mw than QS (p < 0.05). Compared with QS, AS samples had more branching and substitution of amylopectin structures. The peak viscosity, breakdown viscosity, and swelling degree of the AS samples were significantly lower than those of QS (p < 0.05). AS showed a lower crystalline degree and higher gelatinization temperatures, and the freshly cooked AS showed a slower digestibility rate than QS. The physicochemical properties and chain profiles of AS facilitate the application of AS and the domestication of A. squarrosum crops.

Building clinical data groups for electronic medical record in China.

This article aims at building clinical data groups for Electronic Medical Records (EMR) in China. These data groups can be reused as basic information units in building the medical sheets of Electronic Medical Record Systems (EMRS) and serve as part of its implementation guideline. The results were based on medical sheets, the forms that are used in hospitals, which were collected from hospitals. To categorize the information in these sheets into data groups, we adopted the Health Level 7 Clinical Document Architecture Release 2 Model (HL7 CDA R2 Model). The regulations and legal documents concerning health informatics and related standards in China were implemented. A set of 75 data groups with 452 data elements was created. These data elements were atomic items that comprised the data groups. Medical sheet items contained clinical records information and could be described by standard data elements that exist in current health document protocols. These data groups match different units of the CDA model. Twelve data groups with 87 standardized data elements described EMR headers, and 63 data groups with 405 standardized data elements constituted the body. The later 63 data groups in fact formed the sections of the model. The data groups had two levels. Those at the first level contained both the second level data groups and the standardized data elements. The data groups were basically reusable information units that served as guidelines for building EMRS and that were used to rebuild a medical sheet and serve as templates for the clinical records. As a pilot study of health information standards in China, the development of EMR data groups combined international standards with Chinese national regulations and standards, and this was the most critical part of the research. The original medical sheets from hospitals contain first hand medical information, and some of their items reveal the data types characteristic of the Chinese socialist national health system. It is possible and critical to localize and stabilize the adopted international health standards through abstracting and categorizing those items for future sharing and for the implementation of EMRS in China.